British BBQ Society Forums

Didn't get to cook last night. Just trimmed these 2 Angus briskets ...great big cobs of hard white fat to remove and next to the British and Irish briskets I normally cook these feel positively greasy. I'll let you know tomorrow how they go.

thats what I'm hoping...the English and Irish feel wet in comparison

now I understand why so many American brisket cooks demand Angus beef.cooked to only 180F internal these brisket slices literally melted in the mouth. No injection or liquid in the foil necessary, Creamy texture to the meat, Great beef flavour. Still moist even when left on the serving plate for 2 hours.

You never told us where you got it from or how much it was...

Is it still a secret?

it comes from Freedown Foods in Batterdea. My price though I cannot Share.

hey joker, just been on their website - very nice steaks, didn't see any brisket though. is this something you need to contact them about? ever smoked a wagyu brisket?

yes, you would need to speak with them and maybe order in advance